Chicken Velvet

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chicken Velvet

cheese/eggs, oriental

1/2 cup raw chicken breast meat, minced
1 teaspoon corn starch
1 salt
1/4 cup water
4 egg whites
2 tablespoon oil

1. Mince chicken very finely. Add corn starch and salt to minced chicken. mix. Carefully add water to minced chicken mixture a few drops at a time until it is absorbed. 2. Beat egg whites until very stiff. Carefully fold chicken mixture into egg whites. 3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes. Carefully pat egg white mixture into the wok. Reduce heat to low setting. Cook, uncovered, in wok about 15 minutes until omelette is set. Carefully loosen omelette, flip to reverse side and cook a further 10 minutes. Remove to a serving platter. NOTE: If desired, omelette may be served with gravy from next recipe.